Wandering the aisles at an unfamiliar supermarket today, I happened upon tubs of rendered chicken fat. You can get all the duck fat you want at the high-end shops, but chicken fat is kind of elusive in these parts. Mind, I'm a vegetarian, but Mr. ETB is not, and an egg fried in chicken fat and served on toast is one of those treats reserved for the rare occasion when I have used thighs for stock and have skin left for rendering. That doesn't happen too often around here.
I did not purchase the chicken fat, but somehow I feel happy just knowing it is there. I probably need to get a life.